Comprising Braized Roll of Beef, a Ia Flamande.

a Ia Printaniere.

a la Polonaise.

a l' Allemande.

,, d Ia Royale.

,, d la Windsor.

d la Claremont.

Braized Roll of Beef, d la d'Orleans.

d la Milauaise.

" " d la Ricehelieu.

" " d la Dauphinoise.

" " garnished with glazed roots. Braized rump of Beef.

539. Braized Roll Of Beef, A La Flamande

Take a piece of sirloin of beef, well covered with fat, weighing about twenty pounds; bone it, leaving the fillet adhering to the upper part; daube or interlard the fillet in a slanting position, by inserting with a large daubing needle some pieces of ham or bacon about a quarter of an inch square and four inches long; then roll the beef up close, and fasten it round with a string so as to secure its shape. Break up the bones and place them with the trimmings at the bottom, of a braizing pan; then place the roll of beef on the bones, and garnish with four carrots, four onions, with a clove stuck in each, four heads of celery, and a fagot of parsley with thyme and a bay-leaf, and two blades of mace; moisten with half a bottle of Sherry and two glasses of brandy; set the whole on the stove to simmer for about ten minutes, then add a sufficient quantity of good stock or consomme, nearly to cover the beef; place thereon a well-buttered paper, and, after having caused it to boil, set the braizing pan to continue gently boiling on a smothered stove for about five or six hours : the time for this must be regulated by the degree of tenderness of the meat. When the beef is done, drain, trim, and put it into a convenient-sized pan, containing a little of the liquor in which it has been braized ; and with a portion of the remaining part, work some brown sauce for the remove; boil the rest down, and with this glaze the beef. Place it on a dish, garnish round with alternate groups of turned and glazed carrots and turnips, glazed onions, and Brussels-sprouts; pour the sauce above alluded to round the dish, glaze the beef, and send to table.

540. Braized Beef. A La Prlntaniere

Prepare and braize a piece of sirloin of beef, according to the foregoing directions; dish it up, and place round it groups of young carrots (turned in their own shape and glazed in the usual manner), asparagus-heads, small buds of cauliflowers, and French-beans, cut in the shape of diamonds, and boiled green; round the dish place a border of turnips cut in the form of deep saucers, and filled with green peas; pour some bright Espagnole sauce (No. 3) round the remove, glaze the beef, and stick on it five or seven ornamental silver skewers, all of them garnished with carrots, turnips, etc, similar to the centre-skewer in the above wood-cut, and send to table.

541. Braized Roll Of Beef, A La Polonaise

Braize the roll of beef as in the previous cases, mask it with some glaze in which beet-root juice has been mixed; dish the beef up on a bed of braized red cabbage (No. 163), garnish round with alternate groups of glazed small onions, and thoroughly well-boiled beet-root cut into the shape of small pears or half-moons, and glazed; pour some Poivrade sauce (No. 29) round the remove, and serve.